CRUNCHY COOKIES

INGREDIENTS

• all-purpose flour   2 1/4 cup
• baking pdr   1 tsp
• sea salt    1/4 tsp
• unsalted butter   2 cups
• granulated sugar   1 cup
• firmly packed dark brown sugar   1 cup
• eggs  2 large
• vanilla essence   1 tsp
• toffee pieces   250 gm
• almonds, lightly toasted and coarsely   chopped   3/4 cup

METHOD

Preheat an oven to 180°C/ 350 deg. F. Butter a baking pan.

In a bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.

Reduce the speed to low, add the eggs and vanilla and beat until the eggs are well mixed. 

Slowly add the flour mixture and beat on low speed until almost incorporated. Add the toffee pieces and beat just until blended. 

Spread the dough evenly in the prepared pan and sprinkle the top evenly with the almonds.
Bake for 25 minutes or until golden around the edges and a toothpick inserted into the center comes out with only moist crumbs attached.

Transfer the pan to a wire rack and let it cool completely in the pan, about 1 hour.

Cut into desired shapes.

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